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Squash and stilton veggie toad in the hole

Name: Squash and stilton veggie toad in the hole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 coquina or butternut squash, deseeded, cut into wedges; 2 small red onions, cut into chunky slices; 3 whole peeled garlic cloves, bashed with the flat of a knife; 4 rosemary springs (leaves from 2 of them finely chopped); 4 tbsp olive oil; 225g plain flour, sifted; Pinch baking powder; 4 large free-range eggs; 300ml whole milk; 2 tsp dijon mustard; 150g stilton, crumbled (or cheddar or a soft goat’s cheese); 3 tbsp redcurrant jelly

Published: 13 Jul 18
Updated: 26 May 25

This veggie toad in the hole replaces sausages with caramelised roasted squash, before being dotted with stilton and baked until gooey and oozing.

Easy
February 2018

Test kitchen approved

Serves 6
Hands-on time 15 min, oven time 50-55 min

This veggie toad in the hole replaces sausages with caramelised roasted squash, before being dotted with stilton and baked until gooey and oozing.

Vegetarian

Nutrition: per serving

Calories: 484kcals
Fat: 22.9g (9.3g saturated)
Protein: 19g
Carbohydrates: 47.9g (14.4g sugars)
Fibre: 4.8g
Salt: 0.9g

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Squash and stilton veggie toad in the hole

Nutrition: per serving

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